Whipped Feta Chicken Satay Recipe

slice and marinate

Trim chicken breasts and slice into 1/2-inch strips, about 16 pieces (4 per skewer). In a bowl combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp honey, 3 tsp salt, and 1 tsp black pepper. Add chicken strips, toss to coat, cover and refrigerate for 20–30 minutes (up to 2 hours).

skewer

Thread 4 strips onto each soaked wooden skewer, leaving a little space between pieces for even cooking. Discard marinade left in bowl.

grill or broil

Preheat grill to medium-high (about 400°F / 200°C) or set broiler to high. Lightly oil the grate. Grill skewers 3–4 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred; if broiling, place skewers on a foil-lined tray 4–6 inches from heat and broil 3–4 minutes per side. Remove and let rest 5 minutes.

make whipped feta

In a food processor combine 1 cup crumbled feta, 2 oz softened cream cheese, 1 cup plain Greek yogurt, 2 mashed roasted garlic cloves, 1 tbsp olive oil, and 1 tsp fresh lemon juice. Process until smooth and whipped, scraping down sides as needed. If too thick, add up to 1–2 tbsp water or more yogurt to reach a spreadable consistency. Season with 1/2 tsp black pepper to taste.

stir in pimento

Fold in 2 tbsp finely diced pimento by hand so small red pieces remain visible for color and mild sweetness.

peanut sauce

In a small bowl whisk together 1/4 cup creamy peanut butter, 3 tbsp warm coconut milk or water, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1/2 tsp chili garlic sauce, 1/2 tsp sesame oil, and 1 tsp hoisin sauce until smooth. Adjust thickness with extra warm water or coconut milk to reach a pourable dipping consistency.

sweet soy drizzle

Reserve 2 tbsp sweet soy sauce (kecap manis) as a finishing drizzle. If you prefer a thinner dressing, mix the kecap manis with 1 tsp water and stir.

grill pita

Brush both sides of each pita lightly with 1 tbsp olive oil. Grill over medium-high heat 30–60 seconds per side until lightly charred and warmed. Alternatively, warm in a 400°F oven 3–4 minutes.

prepare wonton crisps

Place 1/2 cup wonton crisps in a small bowl for serving. If making from scratch, fry or bake wonton wrappers until crisp and cool before serving.

stir-fry vegetables

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the white parts of the sliced scallions, 1/2 cup red bell pepper, 1/2 cup zucchini, and 1/2 cup carrot. Stir-fry 3–4 minutes until crisp-tender. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

slice scallions

Thinly slice the green parts of the scallions for garnish and reserve.

plate

Spread a generous spoonful of whipped feta onto each warm pita or serve in a small bowl. Arrange two chicken satay skewers per pita (or 1 skewer per person if serving individually), and spoon some stir-fried vegetables alongside or on top.

finish with sauces

Drizzle Thai peanut sauce over the chicken and vegetables to taste, and lightly drizzle sweet soy (kecap manis) for a sweet-savory gloss. Scatter wonton crisps on the side for crunch.

garnish and serve

Top with sliced green scallions and optional chopped cilantro. Serve lemon wedges for squeezing over the chicken and extra Greek yogurt on the side if desired.